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Presto Pesto

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pesto

Presto Pesto
 
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Serves: Makes about 1 cup
Ingredients
  • 2 large garlic cloves
  • ¼ cup pine nuts
  • 2 cups packed basil leaves
  • ½ cup extra-virgin olive oil
  • ¼ cup coarsely grated Parmesan
  • Generous pinch salt and a couple of grinds of ground black pepper
Instructions
  1. Heat a small skillet over low heat. Add pine nuts and whole garlic cloves; heat until nuts are golden and garlic is spotty brown, about 4 minutes for the nuts and 5 minutes for the garlic. Transfer to a plate to cool slightly.
  2. Mince garlic, pine nuts, and basil in a blender or food processor. With machine still running, gradually add oil through feeder tub until mixture is pureed. Transfer to a small bowl; stir in cheese, salt, and pepper.
  3. This was enough for the two large pizzas and I still had leftovers for the rest of the week. Andy’s been eating it on celery!

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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